According to “The Classic Cuisine of Soviet Georgia,” it’s dried leaves, not the seeds.The Latin name is Trigonella caerulea, English name sweet trefoil. In Switzerland they call it Schabzigerklee and use it to flavor Schabziger cheese (Sap Sago).

Trigonella caerulea (blue fenugreek Georgian: ულუმბო, უცხო სუნელი - ulumbo, utskho suneli) is an annual herb in the family Fabaceae. It is 30–60 cm tall. Its leaves are obovate or lance-shaped, 2–5 cm long, 1–2 cm wide and saw-toothed in upper part. Its flower stalks are compact, globular racemes, longer than the leaves. The sepals are twice as short as the corolla, its teeth are equal to the tube. The corolla is 5.5-6.5 mm long and blue. The pods are erect or slightly curved, compressed Blue fen...